Toppings

1. Prepare the crust

Note: You can use a store-bought crust if you prefer, instead of making your own.

Preheat the oven to 450 F (232 C).

Mix the baking powder, flours, cornmeal, salt, and sugar in a bowl. In a separate small bowl, mix the yeast into the warm water and let sit 5 minutes. Add to the flour mixture. Add more water as needed, a teaspoon at a time, until the dough is elastic but not sticky.

Knead the dough for 5-7 minutes. Roll onto a lightly floured surface and form it into a ball. Form it into a crust shape on a 16-inch round pizza pan; twist the edges to keep the sauce from running over.

Rub olive oil into the crust. Bake in the preheated oven for 7 minutes. Remove when lightly brown.

2. Prepare the bean patties

Drain and mash the pinto beans. Place them in a bowl.

Mix the second measure of flour into the beans.

Form into a few patties and sear in a sauté pan or tilt-skillet on medium-high heat until brown on both sides.

Chop the patties, keep them hot and set them aside.

3. Prepare the bean spread

Drain the beans and mash or purée them.

In a large bowl, add the lemon juice and olive oil to the beans. Mix well.

Reserve for later use, keeping hot.

4. Add the toppings

Dice the tomatoes into ½-inch pieces. Slice the onions into long strips. Preheat the oven to 375 F (190 C).

Evenly spread the topping ingredients over the baked pizza crust in this order:

Northern bean spread

Salsa (puree it if a smoother texture is desired)

Bean topping (crumble the patties)

Diced tomatoes

Purple onions

5. Bake and serve

Bake in the preheated oven for 5-8 minutes until the toppings are hot and a thermometer in the center of the pizza registers 140 F (60 C).

Remove the pizza from the oven. Allow it to sit for one minute.

Cut the pizza into 8 slices and serve hot.

(Recipe from Chapel Hill-Carrboro City Schools, Chapel Hill, North Carolina.)

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